Simple, practical, and full of everyday flavour, Eggless Whole Wheat Chocolate Banana Muffins is a World baking made with + 2 tablespoons white whole wheat, cocoa powder, and teapsoon salt in about 28 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 18 minutes
  • Total time: 28 minutes
  • Yield: 10 muffins
  • Category: Baking
  • Cuisine: World

Ingredients

  • 1 cup + 2 tablespoons white whole wheat
  • 1/4 cup cocoa powder
  • 1/4 teapsoon salt
  • 1.25 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup canola oil (you may use coconut or vegetable oil)
  • 1/3 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas (from 3 very ripe medium bananas)
  • 1/3 cup coconut sugar
  • 1/2 cup semi-sweet chocolate chips and more to sprinkle on top

Method

  1. Preheat oven to 425 F degrees. Line a 12 count muffin pan with liners or spray with a nonstick spray. Set aside.
  2. In a bowl whisk together white whole wheat flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  3. In another bowl, whisk together canola oil, vanilla extract and coconut sugar till well combined.
  4. Add in the mashed bananas, greek yogurt and mix till combined.
  5. Fold in the dry ingredients into the wet ingredients till combined. [Add the dry ingredients into the wet in 2-3 parts] Do not over-mix the batter. Few streaks of flour in the batter is ok.
  6. Add the chocolate chips and mix.
  7. Transfer batter to the muffin pan. Fill the liners all the way to the top, add few more chocolate chips on top (optional).
  8. Bake at 425 F degrees for 5 minutes, then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean. Total time take for these muffins to bake was around 17-18 minutes.
  9. Transfer the muffins on to a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.